Thai Grilled Steak

Airports are the worst...long lines, security checkpoints, 3 oz. liquids, taking your shoes off, delays, and don't even get me started on the masses of people wearing sweatpants and pajama pants. A couple months ago there was a guy at my gate with BARE FEET. But there's a glimmer of happiness at the airport, too - the newsstand. I always treat myself to a food magazine or two to enjoy on the plane. This past weekend I bought the April edition of Food & Wine, and found this great recipe I made last night. The recipe is actually Thai Grilled Skirt Steak, but I used flank steak instead. And as usual, I cut it in half, but here's the full recipe:



1/4 cup toasted sesame oil
1/4 cup soy sauce
2 Tbl. each of finely chopped ginger, garlic, cilantro, and salted roasted peanuts
2 scallions, minced
1 Tbl. each of light brown sugar, lime juice, and chile oil
2 lbs. skirt steak
1/4 cup chicken stock
salt and freshly ground pepper

In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice, and chile oil; transfer half to a shallow dish. Add the steak and turn to coat. cover and refrigerate overnight. Refrigerate the remaining marinade.



Light a grill. Add the stock to the reserved marinade. Bring the steak to room temperature, season with salt and pepper and grill over high heat until medium rare, 5 minutes. Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain. Serve the steak with the sauce.

So I used flank steak which is a little more dense than skirt steak, and I cooked it over medium-high heat for 7 or 8 minutes on each side for medium doneness. And of course a broiler could be used in place of a grill. The steak was great - really flavorful and a little spicy. To go along with the steak I made rice (sushi rice) with toasted coconut, sauteed ginger, and some more chopped salted peanuts. The rice was pretty good, but even better when it soaked up the extra marinade on the plate. I'll definitely make this again.